7 Healthy Chicken Breast recipes

Chicken Breast recipes:

Chicken breast recipes are great for any family meal, however, when it comes to family occasions, you can't beat the flavor of these boneless and stuffed chicken breast recipes.

7 best and healthy chicken breast recipes are here...!

1.Apple Stuffed Chicken Breasts:

This is an incredible dish. Serve these Apple stuffed chicken bosoms with your preferred vegetable side or plate of mixed greens.

Ingredients:

• 6 boneless, skinless breast halves
• 2 Tablespoons additional virgin olive oil
• 1 bundle (6 ounces) entire wheat or standard chicken-enhanced stuffing blend
• 1 cup chopped, stripped apple
• 1/4 cup chopped celery
• 1/4 cup pecans
• 1/4 cup raisins
• 1/2 teaspoon ground lemon strip
• 1/2 cup apple jam
• 1 Tablespoon lemon juice
• 1/2 teaspoon ground cinnamon

Method:

• Cut each chicken breast on a level plane through the center, nearly to the end, leaving one end together to make a region to stuff. Marginally tap each piece to level a tad, and brush olive oil outwardly of each piece. Put in a safe spot. 
• Get ready stuffing mix as per bundle headings. Include apple, celery, pecans, raisins, and lemon strip to officially arranged stuffing. 
• Uniformly separation stuffing mixture into 6 servings, and stuff each breast with the stuffing mix. Set stuffed meat in a readied 9 x 13-inch heating dish. Put in a safe spot. 
• In a pot, mix apple jelly, lemon juice, and cinnamon; bringing to a stew, and cook revealed for 3 minutes. Brush about a portion of the jelly coat on the top side of each poultry piece. 
• Bake chicken, revealed, at 350 degrees for 40 minutes; at that point pour remaining apple jelly coat over each breast and bake for around 20 minutes increasingly (an aggregate of 1 hour bake time)

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2.Pineapple Stuffed Chicken Breasts:

Ingredients:

• 6 boneless, skinless breasts
• 2 Tablespoons butter
• 1/2 medium-sized green bell pepper, chopped
• 1/2 medium-sized red bell pepper, chopped
• 2/3/cup high temp water
• 1 bundle (6 ounces) entire wheat or customary chicken seasoned stuffing blend
• 1 (8-1/4 ounce size) can pound pineapple (depleted, yet keep fluid for coating)

Method:

• Drain pineapple, saving fluid. Set aside. 
• Cut chicken pieces on a level plane through the middle, leaving appended toward one side to frame a pocket. Smooth marginally by tapping down. 
• Dissolve spread over medium warmth. Add red and green peppers and cook for 5 minutes or until delicate. Mix in 2/3 cup high temp water, at that point, add dry stuffing mix and pineapple. Mix and let I set for 4 to 5 minutes. 
• Stuff middle of poultry pieces with pineapple stuffing mix, and spot in lubed or splashed 9 x 13-inch heating dish. 
• In a different bowl, mix held juice from pineapple, dark colored sugar, white vinegar, and ginger. Sprinkle equally over pieces. 
• Heat at 350 degrees for around 60 minutes.

3.Cranberry Chicken Breasts:

Ingredients:

• 6 boneless, skinless breasts
• 1 (16-ounce) can whole cranberry sauce
• 1 (8 ounces) bottle Russian plate of mixed greens dressing
• 1 pkg. dry onion soup blend

Method:

• Spray crockpot, and place chicken in the slow cooker. Combine cranberry sauce, dressing, and soup blend, and pour over chicken.
• Spread and chill in refrigerator 2 to 8 hours or medium-term.
• Subsequent to marinating in refrigerator, cook, secured, in the slow cooker on low for 6 hours.

4.Baked Chicken Breasts:

Ingredients:

• 5 chicken breast parts - boned and cleaned
• 2 tablespoons spread or margarine
• 10 3/4 ounces cream of chicken soup, dense (or cream of celery)
• 1/2 cup dry sherry
• 1 teaspoon tarragon or rosemary leaves - (I like rosemary)
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder - or garlic salt
• 8 ounces canned mushrooms - depleted

Method:

Flush chicken breasts and pat dry; place in Crock-Pot. In a pot, consolidate remaining fixings and heat until smooth and hot. Pour over chicken breasts. Spread and cook on low setting for 8 to 10 hours. (I did it on higher heat to speed things up.

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5.Chicken Breasts With Apricots:

Ingredients:

• 1 cup diced dried apricots
• 1 cup apple juice
• 4 kip filets
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 2 tablespoons vegetable oil
• 3 tablespoons chopped shallots
• 1/4 cup dry white wine
• 1/4 teaspoon nutmeg
• 1/4 cup toasted chopped pecans

Method:

• In a little bowl, absorb apricots apple juice until delicate, around 30 minutes. Channel; save 1/2 cup juice. Sprinkle chicken with salt and paprika. In enormous skillet, heat oil over medium-high heat. Add helots; sauté 2 minutes. 
• Add chicken and cook until delicately seared, 2 to 3 minutes for each side. Add saved 1/2 cup apple juice, wine, and nutmeg. Decrease the heat to low; stew secured 10 minutes. Mix in apricots; stew secured 5 minutes more. Sprinkle with pecans.

6.Peanut Stuffed Chicken Breast:

Ingredients:

• 1 Tablespoon of dried Mint
• 1/2 Cup of Peanut butter
• 12 Chicken breasts
• 1 packet of G. Washington Golden bouillon blend
• 1/8 Cup of Honey

Method:

• Remove the bone from the chicken bosoms by not harming the meat. From that point onward, pull off Gobbets and shreds. Mix the accompanying great (nectar, peanut butter, mint, and cumin) all together in a bowl. Put it into the oven for 30 seconds. On each bit of meat spread about 2-3 teaspoons of the mixture (peanuts butter mixture you have recently made). 
• Move 1/12 of the gobbets and shreds together with the bosom so as to make them into packets. Joined the bundle and tie it with a toothpick. In the simmering pot, organize the 12 arranged packets into layers. Mix well with any peanut butter remaining. 
• Pour the parcel or bouillon over the chicken packets. Spread the packets with extra water to about a profundity of at any rate 1 inch put the slow cooker on high for about 5 hours 30 minutes. Remove the packets (from the pot) and channel it on a platter.

7.Chicken breasts with lemon and tarragon sauce recipe:

Ingredients:

• 2 lemons
• 4 boneless chicken breasts, skin on
• 8 sprigs fresh tarragon
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt flakes
• 1 teaspoon mixed peppercorns
• 250ml soya cream

Method:

• Preheat the oven to 200 degrees Cut 7 fine slices from the center of 1 lemon and juice the rest of with the other lemon and put in a safe spot. Addition 1 cut of lemon under the skin of every chicken bosom along with a sprig of tarragon and put it in a roasting tin. Shower with the olive oil and sprinkle over the salt and ground pepper. Cook for 35 minutes. 
• place the chicken on a dish and keep warm. Put the roasting tin over low heat on the hob and include the lemon juice. Blend with a wooden spatula, scraping up any bits adhered to the base of the tin. Include the soya cream and mix well to warm the blend through. 
• Move the chicken back to the tin and spoon over the sauce. Embellishment with the rest of the tarragon and lemon slices, and serve.

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